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Halloumi & black olive cake
Halloumi & black olive cake
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Popular Hellimli Zeytinli Kek recipe combining black olives, halloumi, coriander, onions, and dried mint. Perfect for breakfast or a snack with tea.
Ingredients:
  • 3 tablespoons olive oil plus extra for oiling
  • 1 small brown onion finely chopped
  • 3 large eggs
  • 250 ml (9 fl oz) milk
  • 200 ml (7 fl oz) olive oil
  • 400 g (14 oz) self-raising flour
  • 1 level teaspoon baking powder
  • 1 teaspoon salt
  • 1½ teaspoons sugar
  • 165 g (6¾ oz) pitted black olives
  • 200 g (7 oz) halloumi cheese cut into 2½-cm (1-inch) cubes
  • 4 tablespoons fresh finely chopped coriander
  • 2 tablespoons dried mint
  • 1 heaped teaspoon sesame seeds
  • 1 heaped teaspoon nigella seeds
  • 25 g (1 oz) halloumi cheese finely grated
Instructions:
  • 1. Preheat the oven to 200°C/180°C fan/400°F/gas mark 6 and line a 23-cm (9-inch) springform cake tin with greaseproof paper brushed with olive oil. 2. Cook onion in a large frying pan with 3 tablespoons of olive oil over medium heat until translucent and caramelized, about 12-15 minutes. Transfer to a plate to cool. 3. Whisk eggs in a bowl, add milk, oil, half of the flour, baking powder, salt, and sugar. Mix, then add the remaining flour and whisk until smooth. 4. Fold in caramelized onion, olives, hellim cubes, coriander, and dried mint with a wooden spoon. 5. Pour the mixture into the cake tin, sprinkle half of the sesame and nigella seeds, then grated hellim, and the remaining seeds on top. 6. Bake on the bottom oven shelf for 40–50 minutes or until a toothpick inserted in the middle comes out clean. 7. Cool in the tin, then remove the ring and base allowing it to cool on a wire rack for an hour before serving slices with Kokulu Çay (Spiced Cypriot Tea).

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